Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon butter (unsalted; 14g)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio; 60 ml)
  • 1/2 cup chicken broth (120 ml)
  • 1/4 cup heavy cream (60 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon lemon zest
  • 4 cups chicken broth (950 ml)
  • 1 cup polenta (coarse ground; 170g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 2 tablespoons butter (unsalted; 28g)
  • Salt and pepper to taste

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch). Season with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts until golden brown on both sides (about 3-4 minutes per side). Remove chicken from skillet and set aside.
  3. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
  4. Add chicken broth and bring to a simmer. Reduce heat and simmer for 5 minutes, or until the sauce has slightly thickened.
  5. Stir in heavy cream, lemon juice, lemon zest, parsley, and basil. Return chicken to the skillet.
  6. Simmer chicken in the sauce for 5-7 minutes, or until cooked through (internal temperature reaches 165°F / 74°C).
  7. Bring chicken broth to a boil in a medium saucepan. Gradually whisk in polenta, stirring constantly to prevent lumps.
  8. Reduce heat to low and simmer for 20-25 minutes, stirring frequently, until the polenta is creamy and thickened.
  9. Stir in Parmesan cheese and butter. Season with salt and pepper to taste.
  10. Spoon creamy polenta onto plates and top with lemon herb Italian chicken and sauce. Garnish with extra fresh parsley, if desired.